Steak with Morel Sauce, Asparagus and Broad Beans

Ah, the British Spring is here. I was planning on a Thai beef salad for dinner but the sight of fresh morels, asparagus and broad beans had me heading in a different direction: time to feast.

Serves 2

2 Rib Eye Steaks (3/4" or 2 cm thick)
1 1/2 Cup of Morels (depending on size, I like the 1"-2" size caps.)
3-4 Tbsp Single Cream
1-2 Tbsp Butter (unsalted)
Small onion (minced)
Salt & Pepper to taste

Asparagus (for 2)

Broad Beans (for 2)

1. Prepare morels: cut off stalk, leaving cap. Look out for bugs: I like to keep my morels in a large glass bowl to capture any escapees. The less than perfect morels, I chop up in large chunks. The pretty ones, I quarter or halve.
2. Mince onions, place about 2 Tbsp worth into small skillet with about 1 Tbsp. butter and a touch of olive oil. Saute until translucent.
3. Add the morels and simmer covered, stirring gently occasionally. This can prepped ahead of time and set aside. To finish, simmer once again and stir in 3-4 Tbsp of cream. I usually finish the morel sauce as my steaks are resting as it only takes a few minutes.
4. Remove the broad beans from the pods. Cook in some boiling water for about 5 minutes.
5. Plunge broad beans in cold water and remove outer skin. If they are super fresh and young the skins can be eaten, but removing the skins will reveal the bright green inner bean.
6. Place broad beans in a skillet with a Tbsp of butter or olive oil and the leftover minced onion.
7. Preheat oven to 200C
8. Heat skillet for steaks to med-high.
9. Season steaks with salt and crushed pepper just before cooking
10. Sear the steaks about 4 minutes per side and then place skillet in hot oven to finish cooking. Depending on the thickness of the steaks, I usually put in the oven for about 8 minutes for med-rare. Note: Steaks should rest for about a quarter of the total cooking time to allow for the juices to redistribute after cooking.
11. Finish, on a medium low to low heat, the morel sauce. Add the cream, and salt & pepper to taste.
12. Start cooking your asparagus. For fresh asparagus, I think they are perfectly done when little beads of sweat start to appear. Double check by poking with a fork.
13. Saute your broad beans, butter, and onions.
14. After your steaks have rested, cover half the steak with the morel sauce, dribbling the rest along the side. Arrange your broad beans and asparagus on the plate.
15. Enjoy.